Showing posts with label Lentils and Beans. Show all posts
Showing posts with label Lentils and Beans. Show all posts

Friday, 18 September 2015

Hummus With Roasted Red Pepper

Hummus is a Middle Eastern dip  made out of boiled chickpea's along with sesame seeds paste(Tahini),olive oil and lemon juice,usually served with bread.There is no end to the varieties of hummus preparation,the recipe is so versatile that it will  blend easily with most of vegetables and herbs which will add different flavours to the hummus.Here I have prepared hummus with Roasted red peppers.

Roasting red peppers will adds smokiness and flavour to the peppers.
It can be roasted in 2 ways.
1.Grill Method
This method is good when you have more peppers to roast.Preheat the grill and turn the oven to 250'C,place the oven rack to the highest position,making sure that the peppers still fit under the grill without touching the flame or heating element.Place the whole peppers on a baking sheet and slide them under the grill,make sure to keep an eye on the peppers by turning them often as they brown using long tongs.The skin of the peppers will charred and bubble but don't get them over burn,The total roasting time will be 5-20 minutes depending on the size of the peppers and the capacity of your oven/grill.
2.Stove Top Method:
If you got only one or two peppers to roast try this method using metal tongs,hold the peppers directly over the flame and turn the peppers as the skin gets charred.
After roasting,place the roasted peppers in a bowl,cover with cling wrap or tight fitting lid and leave it for 5-10 minutes.This will make them sweat and it will be easier to peel the skin.Remove the seeds and chop.This can be used in any salads or any dish as you like.

Red pepper/ Red Capsicum/Red Bell Pepper-1(Roasted)
Chick peas(boiled) -11/2cups
Tahini Paste(Sesame seed paste)-2Tbsp
Garlic- 3 cloves
Olive oil-1/4cup
Lemon juice-2Tbsp
Roasted cumin powder-1tsp
Black pepper powder-1/2 tsp
Chilli flakes-1/2tsp
Chilli powder/Paprika-1tsp(optional)
Salt to taste
Sesame seeds,chilli flakes and olive oil for garnishing

1.Add every thing except olive oil in a blender or food processor  and blend pouring olive oil bit by bit until it becomes a smooth paste.
2.Take out the hummus to a bowl,drizzle olive oil,sprinkle few sesame seeds and chilli flakes on top of the hummus.
3.Serve with toasted pitta bread or any kind of bread of your choice.

1.You can use coriander or parsley when blending.
2.Adjust the spices less or more according to your preference and taste.
3. In Kannada,Red pepper/Red capsicum  Known as Dappa kempu menasinakayi/Donne kempu menasinakayi.
4.In Hindi,it is known as Lal Shimla mirch.
5.It can be stored in a jar or air tight box for up to week in the fridge.

6. Check out my  Hummus and other Middle eastern recipes

Sunday, 13 September 2015

Ambode / Masala Vade With Sapsige Soppu/Channa dal Vada/ Fritters With Dill Leaves

Ambode or channadal fritters is one of  the famous fried snacks of Karnataka, prepared during festivals and family gatherings.Ambode  prepared with dill leaves gives it  a distinct flavour and taste that you can't stop eating them :-).Generally ambode and gasagase payasa is good combination and they compliment each other as a part of good menu during the special occasions.Here is my family recipe..hope you all like it.

Channa dal/Kadale bele/Split Bengal gram-1 1/2cups
Dill greens/Sapsige soppu,chopped-1/2cup
Onion-1 medium sized,finely chopped
Fresh coconut,chopped into small pieces,1 or 2Tbsp(optional)
Oil for frying

Masala for grinding
Dry red chillies-3
Green chillies-2
Ginger-1 inch piece
Black peppercorn-7-8
Cinammon stick-small piece(optional)
Turmeric- pinch
Rock salt/salt to taste

1.Wash the channadal and soak in a clean water for 30-45 minutes.After soaking drain it in colander.
2.In  a mixie jar add all the masala's  and coarsely grind it ,then add the soaked channadal and grind it roughly with out adding water.
3.In a bowl add the grinded mixture mix well,now add dill greens,coriander,chopped onion,coconut,and curry leaves mix well. 
4.Heat a oil in a kadai,while oil is heating make a small balls of the channadal mixture and keep it on a plate.
5.When the oil is heated, take a ball on your palms and gently press them to give vada shape and slide them into the oil,do the same with the rest of the balls.
6.Cook them on medium heat,evenly on both sides until golden brown and crispy.
7.Take out the vada's when the bubbles stop  from slotted spoon,drain the excess oil and take out on kitchen paper. Serve them hot.It goes well along with Gasagase Payasa.

1.You can add little rice flour to the vada mixture if the mixture is little watery.
2.Don't soak channadal too much otherwise will ends up in watery loose mixture.
3.Don't overload the kadai,fry them in batch of 5-6 according to your kadai size.
4.You can make them thick or thin vada's according to your preference.

Saturday, 8 August 2015

Rajma Masala/Red kidney beans curry

Rajma/Red kidney beans-1cup
Onions-2 medium size
Tomatoes-3 medium size
Green chillies-2
Ginger garlic paste-2tsp
Red chilli powder-1 tsp
Coriander powder-1tsp
Cumin/Jeera powder-1/2tsp
Garam masala-1/2tsp
Kasoori methi-1/2tsp
Bakng soda-pinch(optional)
Cumin seeds/Jeera-1/2tsp
Salt to taste
Coriander for garnishing

1,Wash and soak rajma overnight or 7-8 hours in clean water.
2.Boil rajma in pressure cooker for 4-5 whistles or until fully cooked and soft by
adding pinch soda bicarb.
3,Wash and finely chop onions, tomatoes and slit the green chillies. and keep it aside.
4.Heat oil, add bayleaf and cumin seeds when it begins to pop,add chopped onions and saute till onions are golden brown.
5.Add ginger garlic paste and cook for a minute,then add chilli powder,coriander powder,turmeric,cumin powder stir it on a medium flame.
6.Then add chopped tomatoes and salt, cook till tomatoes are cooked and oil leaves the masala.
7.Add cooked rajma  and lightly mash it then add the stock of cooked rajma and cook on a low flame for 10-15 mnutes, stirring in between.
8.Add garam masala and kasoori methi and cook for further 5 minutes.Garnish with chopped fresh coriander.
9.Serve hot with Steamed rice or rotis.

1.Baking soda is optonal to cook rajma,if rajma is old stock then its better to use soda.
2.For rich taste add a dollop of butter,it will give silky texture to the gravy and rich taste.
as I didn't add butter because  It was run out of stock in my fridge.

Sunday, 12 July 2015

Menthiya Soppina Bhath/Methi Bhath With Mixed Beans And Soya Chunks

Mentiya soppina bhath/Methi bhath is a slight variation from vegetable bath.Methi greens go well with any preparation and combination of veggies.The taste of methi when cooked gives nice aromatic flavour with slight bitterness gives a unique taste which goes well with most veggies.If you are methi fan like me its a must try :-)

Rice-2 cups(preferably sona masoori rice)
Onion-1 medium
Green chillies-2
Curry leaves-2 sprigs
Ginger garlic paste-2tsp
Vaal beans/Avarekalu-1 1/2cup
Cowpeas/Black eye beans/Alasande kalu-1/2cup
Soya chunks-11/2cups
Methi leaves/Mentiya soppu-1Bunch
Grated fresh coconut-1/2cup
Sambhar Powder/Sarina pudi-11/2tsp
Black pepper powder-1/2tsp
Roasted Jeera powder-1/2tsp
Garam masala-1/2tsp
Grated fresh coconut-1/2cup
Lemon juice-1Tbsp
Coriander for garnish
Salt to taste

1.Pick the fine leaves of methi from the stem and discard the stale,discoloured leaves and stem and wash the picked leaves and wash them thoroughly and chop them roughly.
2.Finely slice the onions,chop the tomatoes,slit the green chillies and keep it aside.
3.Pressure cook the beans(alasande kalu) and Vaal beans and keep it aside.
4.Wash and soak the soya chunks in hot water for 10-15 minutes and squeeze out the water and keep it aside.
5.Wash and soak the rice for 10-15 minutes.
6.Heat a oil in a pressure cooker add mustard and allow them to splutter then add onions,slitted green chillies and curry leaves fry until onions becomes translucent then add chopped tomatoes and ginger garlic paste fry until tomatoes becomes soft and mushy.
7.Now add methi leaves and fry for minute then add cooked beans and soya chunks and saute them for a second.
8.Add all the masala powders, salt and grated coconut fry for minute and add 3 3/4 cup of water and bring it to boil.
9.Drain the water from the soaked rice and add it to the boiling mixture and stir gently and close the cooker lid  and pressure cook for one whistle.Leave it to cool.
10.After the pressure of the cooker is released, remove the lid drizzle and sprinkle lemon juice ,ghee and  chopped coriander leaves,gently mix well.Now bhath  is ready to serve.
11.Serve hot with Mosaru bajji or plain yoghurt.

1.You can prepare this rice dish in electric cooker also,after all tempering, seasoning,adding water and rice transfer everything into electric cooker pot and cook.
2.You can also cook on stove top in a pot  by cooking the rice and vegetables until all the water evaporated.
3.You can use any vegetables and beans like vaal beans(avarekalu),green peas,tuvar(togarikalu) etc.

Friday, 5 June 2015

Healthy Quinoa Pongal/Huggi/Khichdi

By now you’ve probably know Quinoa, pronounce it as (“keen-wah”).Quinoa is a quick-cooking, gluten-free whole grain (actually a pseudo whole-grain, because it’s cooked like a whole grain but is the seed of a beet relative). Quinoa grows in a rainbow of colors, but the most commonly available are red quinoa, black quinoa and white quinoa. Taste and nutrition are similar among the colors. White quinoa tends to cook up fluffier, while red quinoa and black quinoa have a crunchier texture and the grains don’t stick together as much.It has a lovely nutty taste and delicate popping texture. If you can cook rice, you can cook quinoa. Here’s the simplest way to cook quinoa: Combine 1 cup quinoa with 2 cups water  in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.Fluff with a fork before serving.Quinoa is nutritionally renowned for its protein content and while it does have a decent amount, it’s not actually the amount of protein that’s so impressive. Instead it’s the type of protein. Quinoa has the perfect balance of all nine amino acids essential for human nutrition. This type of complete protein is rarely found in plant foods, though common in meats. Quinoa also offers a good dose of fiber and iron. You can try many indian dishes as substitute for wheat and rice.Source info:online and wiki.

Moongdal/hesarubele/Split greengram
Methi -10seeds
Pepper power-1/2tsp
Jeera powder-1/2tsp
Curry leaves-1sprig
Turmeric powder-1/4tsp
Green chillies-3-4
Salt to taste
Coriander-2Tbsp,little for garnishing

1.Wash quinoa and dal thoroughly.Soak it in water and keep it aside.
2.In a pressure cooker,Heat a ghee and add mustard and jeera let them pop.
3.Now add asafoetida,ginger,curryleaves,green chillies and turmeric fry for a second.
4.Add 2 cups of water,let it boil now add jeera powder and pepper powder and salt.
5.When it begins to boil add washed quinoa and dal ,add chopped coriander.
6.Cook upto 1 to 2 whistles, now the pongal is ready to serve,garnish with chopped coriander.
7.Serve hot with ghee.
Note:You can also add any veggies of your choice.

Wednesday, 18 March 2015

Mixed Vegetable Palya/Mishra Tarakari Palya

This Tarakari Palya is a very favourite dish among our family and friends.In our house we prepare this for all occasions including festivals.The speciality of this dish is the aroma of vegetables cooked with minimal can use any seasonal fresh vegetables along with choice of beans like field beans/vaal beans(avarekalu),Black eye beans(alasande) and Chickpeas to name a few.

Pigeon peas(Togarikayi)-1cup(I have used frozen)
Beans -15-20
Bottleguard-1/2 (chopped)
Curryleaves-1 sprig
Freshly grated coconut-1/2cup
Sarina Pudi/Sambhar pudi-1Tbsp or to taste
Coriander for Garnish
Salt to taste


1.Wash and chop all the vegetables to bite size pieces,finely chop the onion and tomatoes and keep aside.
2.In a Pressure cooker heat oil, add mustard seeds when it began to splutter, add onion and curryleaves fry until onions become translucent then add tomatoes,cook until it softens.
3.Now add all the chopped vegetables,sarinapudi,grated coconut and salt to taste.
4.Add 1/2cup of water, close the lid and pressure cook for 2-3 whistles.
5.Garnish with coriander
6.Serve hot with Chappatis,poori  and other breads,it goes well with Akki rotti or as a side dish for dosa,idli and rice.

1.You can use as many varieties of veggies you like ridgegourd, snakegourd or any kinds of beans as you like.
2.If you don't want to use beans then use  1/2cup of soaked channadal,add it when tempering after mustard splutters.
3.If you want gravy, grind one onion,fresh coconut, one tomato and sarina pudi into smooth paste and add to the tempered veggies will makes a excellent vegetable gravy.

Monday, 26 January 2015

Red Beans Quesadilla

Preparation Time:10 minutes| Cooking Time:5 minutes |Makes:4 or 6 Wedges

Category:Snack |Cuisine :Mexican 

Red kidney beans-200g (1/2Can)if using home boiled beans means 1/2cup
Spring onions-2 sticks,finely chopped
Fresh Coriander-2tbsp
Red chilli flakes-1/2 tsp(if preparing for small kids,use black pepper powder instead)
Oregano (dried herb)-1/2tsp
Garlic clove-2
Salt to taste
Flour tortilla's-4

!.Toast all the tortilla's lightly on a tava and keep aside.
2.In a bowl  add red beans mash it roughly and add all the other ingredients mix well and keep it aside.
3.Heat a tava place the tortilla and evenly spread the handful of mixture on the tortilla and cover the another tortilla on top and press gently,make sure that the flame is low because tortilla's will burn quickly.
4.Cook on both sides until cheese melts,cut them diagonally into 4 or 6 triangular wedges.Serve warm with sour cream or any dip of your choice.

1.You can use any variety of boiled beans and seasoning of your choice .
2.You can prepare this with chappatis too.
3.Good for kids lunch box.
4.Don't overload the stuffing on tortilla's makes it soggy,don't put more
than a Tbsp.
5.If you are cheese lover you can add more cheese if you wish.
6.Look for more Mexican Recipes and Veggie Quesadilla
7.It can be cooked in the oven too,In a preheated oven at 180'c,place the sandwiched tortilla's on a baking sheet and bake for 2-3minutes until cheese melts.

Thursday, 17 July 2014

Bale Hoovina Palya/Banana Flower Stir Fry/Subzi

Hi friends I got lot of request for this recipe,so here it is my tried and tested recipe and please read my post regarding heavy menstruation.The banana flower grows at the end of a bunch of bananas. It is a leafy maroon colored cone with cream colored florets layered inside. These florets need to be cleaned well before they are cooked as a vegetable. The banana flower is rich in vitamins, flavonoids and proteins. The flower has been used in traditional medicine to treat bronchitis, constipation and ulcer problems. It eases menstrual cramps. The extracts of banana flower have antioxidant properties that prevent free radicals and control cell and tissue damage.Source- Medindia.
If you have any doubts regarding this topic please leave your queries in the comment section, I will answer as soon as possible.

Banana flower/Bale hoovu-1 medium size
Whole moong dal/green gram/Hesaru kaalu - 1/2cup 
Channa dal - 1tsp
Urad dal- 1tsp
Dry red chilli-1
Mustard Seeds - 1/2tsp
Cumin Seeds - 1/2tsp
Green Chilies – 3
Garlic-2 cloves crushed
Onion-1,finely chopped
Curry Leaves – Few
Red Chili Powder - 1/4tsp
Turmeric Powder - 1/4tsp
Jeera powder-1/2tsp
Salt to Taste
Oil - 1tbsp


1.Take banana flower remove the red colored outer petals and discard, now you can see small tubular
shaped florets attached to the thicker stem in layers.Remove all the flowers from the stem, now this has stamens and petals which are not edible remove these in all the flowers.Wash them in water and chop them finely and keep it aside.You can see the my post for reference.
2.Pressure cook the whole moong dal and keep it aside.
3.Heat a oil in a pan and splutter mustard seeds and cumin seeds when they begin to pop add channa dal and urad dal fry until golden brown then add splited dry red chillies, crused garlic,chopped onion,turmeric, green chillies and curry leaves, fry everything until onions are light brown in color.
4.Now add chopped flowers  and fry along with onion for a second,then add chill powder,cumin powder and salt.Cook it for 5-6 minutes on a medium heat with out adding any water.If it is sticking  to the bottom,sprinkle little water.
5.After 5 minutes add cooked moong,mix well and cook for further 5-6minutes on a low flame or until it becomes dry.
6.Serve with chappatis or rice as a side dish.

1.Before cleaning banana flower apply some coconut or any edible oil to your palm to avoid the sticking and blackening.
2.I f you are preparing this dish for treating heavy menstruation then i would highly suggest to prepare this same recipe without whole moong for faster recovery.
3.If eating for treating heavy menstruation,take it along with yogurt/curds.
4.Some people suggest soaking chopped banana flowers in buttermilk before preparation to remove the astringent taste but if you are preparing for treatment I would suggest not to soak because the astringent property is the one which treats the heavy mentruation problem.

Thursday, 17 January 2013

Khara pongal/Huggianna/khichidi

Salt to taste
Ginger,finely chopped-1tsp
Green chillies-3,slited
Cumin seeds-1tsp
Cinnamon stick-1"piece
Mustard seeds-1/2tsp
Methi/Fenugreek seeds-6
Roasted Cumin powder-1/2tsp
Crushed pepper powder-1/2tsp
Dry red chilli-1
Copra/desiccated coconut-1tbsp
Fresh Coriander-1tbsp

1.Wash and soak moongdal and rice for 15minutes.
2. Heat oil and ghee in a pressure cooker,add mustard, cumin,cinnamon stick,peppercorns,hing and methi 
seeds.When the began to splutter add dry red chilli,green chilli,ginger,curry leaves and turmeric,saute for 
2minutes then add soaked rice and dal mix well with spices add 4-cups of water and salt to taste.
3.Now add copra,coriander,roasted cumin powder and pepper powder,close the cooker lid and allow for
2-3whistles.Khara pongal is ready to serve.
4.Serve hot with coconut chutney and Sweet pongal.

Belladanna/Sweet pongal/Gud ka chawal

Cardamom powder-1/4tsp
Copra grated/Cobari turi-2tbsp
Cashew nuts-fistful

1.Lightly dry roast moong dal to golden colour.Soak moongdal and rice for 15minutes and cook the rice with 2cups of water in a pressure cooker for 2 -3 whistles.Allow to cool.
2.Along with the above process,melt jaggery with 1/4cup water in a pan and allow 5-10minutes to cook until it becomes syrup.
3.Fry both cashews and raisins separately in ghee and keep it aside.
4.When cooker cools down,remove the lid and mix Jaggery syrup,cardamom powder,copra and remaining ghee and allow to cook for 10 minutes on a medium to low flame.Remove from the flame,garnish with nuts and raisins.
Serve Hot with Khara pongal.

     I am sending my Entries to Priya's


Sunday, 27 November 2011

Sorekaayi Thovve

Thovve is basically dal  prepared with vegetables and grinded fresh coconut,the dish will be less spicy and flavourful.It is very light on tummy  especially  for kids ...You can use any vegetables you have to prepare this.Moong dal can also be used but I prefer to use toordal,This is one of  my comfy food when I am feeling lazy...I hope yours too..))

Sorekaayi/Dudhi/Bottle guard-1,medium
Fresh Coconut-1/4cup
Green chillies-3
Lemon juice-2tbsp
Curry leaves-1 sprig
Dry redchillies-2

1.Wash,peel and cut dudhi into cubes.
2.Wash dal and pressure cook dal and dudhi
along with 3cups of water,pinch turmeric for
3-4 whistles.
3.Grind the coconut and greenchillies,coarsly
without adding water.
4.Add the grinded mixture into the cooked dal,
add salt and boil for 5-10 minutes,take out of
heat add lemon juice.

5.Heat a ghee or oil in a tempering kadai or spatula,
add mustard seeds when they begin to splutter add dry
chilles,curry leaves and hing,take out of the heat
Immediatly add this tempering to the dal and mix well.
Serve hot with steaming rice and ghee on top...yum yum

Sunday, 20 November 2011

Bele Unde/Habbe Unde/Steamed Dal Vada

 Bele unde or Habbe unde is a healthy and nutritious dish which can be served as breakfast or lunch or snack."Habbe" means steam in Kannada and "Unde" means vada or patties in Kannada.This dish is also called Nuchina unde in some parts of karnataka.This oil free vada's are very delicious to eat with coconut chutney.I have used only dill and coriander,you can also add any veggies of your choice.This ideal for those who are on diet...enjoy....Hope you like it.

Channa dal-1cup
Moong dal-1/4cup
Masoor dal-fistful(optional)
Onion-1 big,finely chopped
Dill/Sapsige soppu-1bunch,finely chopped
Fresh coriander-1/2bunch,finely chopped
Salt to taste

For masala:Dry red chillies-2-3
Green chillies-2-3
Cinnamon-1" stick
Cloves 3-4
Ginger-1" piece


1.Wash and soak all dals in clean water for 2 hours.
2.Drain the water from the dals and grind them roughly along with all the
masala's above(first grind all the masala to fine,then add dals and grind).Don't add
more water only add tbsp or so that the dals move freely.
3.To the grinded thick batter, add chopped onion,dill,coriander and salt to taste
and mix well.
4.Take a fistful of mixture,make a patty shape on palms and place them in idli plates
and steam them as you steam idli'es for 10-15 minutes.
5.Serve hot with thick coconut chutney.....

Thursday, 17 November 2011

Dal Makhani

Dal Makhni is a punjabi dish which is nutritious and high in protein.This rich creamy textured dal is slow cooked for hours on charcoal or tandoor.Here is my version of this wonderful dish,is one of the favourite of my enjoy.

Whole Urad dal-1cup
Rajma/red kidney beans-1/4cup
Ginger garlic paste-2tsp
Cumin seeds-1/2tsp
Turmeric powder-1/4tsp
Cumin powder-1/2tsp
Salt to taste
Kasoori methi powder-1tsp
Onion-1,finely chopped
Tomatoes-3,finely chopped or grinded
(or you can use ready tomato puree-1/2cup)
Fresh cream-4tbsp or to taste
Fresh coriander for garnishing

1.Wash and soak dals in clean water for 5-6hrs.
2.Cook the dals in pressure cooker for 3-4 whistles.
3.Heat a oil in a pan,add cumin and bay leaf,when they begi to splutter
add onions and cook until golden brown,now add gingergarlic paste cook for
2-3 minutes,then add chopped tomatoes or tomato puree and cook for 2-3 minutes.
4.Add all powders,butter,salt and cooked dals and cook on a medium low flame for
5.Now add cream cook for 2 minutes and garnish with fresh coriander.
6.Serve hot with chappati,naan or rice.

Monday, 7 November 2011

Molake Hurulikaalina Saaru/Sprouted Horsegram Sambhar

Hi friends after a long break I am back with more delicious recipes,hope you enjoy...
This rustic saaru is a very healthy and full of flavours.In olden days horse gram is used to feed cattle's and horses,It is always considered as a poor men food.The horse gram is boiled in larger quantities overnight and they used to strain the liquid and separate the horse gram and given as feed for animals and the stock is used prepare nice saaru,eaten along with ragimudde and rice..

Sprouts of horse gram-2cups
Hulisarina pudi/ Sambhar powder-3tsp
Tomatoes-3 medium

For tempering:
Onion-1small,roughly chopped

1.Grind all the ingredients except sprouts adding little water into fine paste.
2.Heat Butter in a pressure cooker,add mustard when they begin to splutter,add onions and fry until they are blackish brown.
3.Now add sprouts and fry for 1minute and add grinded paste along with 2-3 cup of water and salt to taste,pressure cook until 3-4 whistles.
4.When it is completely cooled,open the lid and strain the stock out of sprouts with colander.

5.Serve separately with steaming rice and ghee..yummyyyyyyyyyy
It also goes excellently with ragi mudde(ragi ball)

Friday, 8 April 2011

Easy Sambhar

Sambhar as you all know is a typical South Indian dish and is a everyday staple food in every household in South India.Sambhar is mixture of lentils and vegetables cooked with spices and tamarind.Each state in the South prepares it with a typical variation, adapted to its taste and environment.There are so many variations and methods to prepare sambhar,but I find this method very easy ,quick and tasty...You can use any veggies of your choice or you can prepare only any one or two vegetables together like doodhi,ridgegourd,drumstick,Snakegourd,potatoes with onions to name a few. You can use as much as veggies you like.

Toor Dal/Tuvar/Togari bele-1cup
Turmeric-1/4 tsp
Green Chilles-2,slited
Sambhar powder-1 1/2tsp( any brand, I use Mtr sambhar powder)
Tamarind-small lemon sized
Tomato-1 big
Few Curry Leaves
Salt to taste
Fresh or desicated coconut-1tbsp
Drumstick-1,peeled and chopped into 3inch pieces
Carrot-1,cut into roundels
Indian Brinjal-2,cut into lenthwise pieces
Potato-1medium sized
Beans-5-6,cot into 2halves
For tempering:
Dry red chillies-2
Methi seeds-4-5 seeds
Curry leaves-few

1.Chop all the vegetables into chunky size pieces.Wash and rinse tamarind in warm water for 15minutes,squeeze the juice from pulp and keep it aside.Wash toordal and rinse for 15-20minutes in water.
2.Boil 2/1/2cup -3cups of water in a pressure cooker pan,when it begin to boil add rinsed toordal,turmeric and all the above ingredients including vegetables,tamarind juice and sambhar powder,close the lid and whistle,pressure cook for 2-3 whistles.Wait for pressure to release.Open the lid and add jaggery and boil for
few minutes.
3.Heat oil or ghee in a small tadka pan,add mustard,wait until it splutters then add methi,hing,dry chillies and curry leaves fry for second and add this to sambhar.
This sambhar goes well with steaming rice,dosa,idli or vada.